Texas Style Chilli – Kangaroo and Crocodile Tails

In another few days it will be Summer unless you live on the bottom side of the world where Winter will soon be arriving. My blog visitors and fellow bloggers from down under know of what I speak. With luck fall and winter gardening clean up and preparations for winter have been made.

Only the hardest of the cool weather vegetables are still in the cold frame, hoop house, garden or green house’s, in an attempt to prolong fresh vegetable harvest well into winter.

Chili seems to one of these terms that are thrown about and apply to many different thing. In the Southwestern United States {Real} Chili will be a spicy meat dish, ground or small diced beef. Across the border in Mexico the term Chili will most likely be applied to one or more different varieties of mild to very hot’ peppers.
Yes, I do know that in Australia, New Zealand, and India hot chili pepper is commonly called Capsicum. But that’s hard for me to spell so when I say pepper or Chili pepper you will know that I am referring to Capsicum.

Now that you understand it’s proper usage, and to add spice to the mix, there is also a pepper that is almost a sweet pepper that carries the name of Chilly Chili pepper. Advertised as an ‘ornamental pepper. Chilly Chili is safe to grow around children because the peppers are not pungent and not suited for use in making {real} homemade beef chili.

Cooling weather and cold winds of winter is Chili weather calling for a large pot to be placed on the fire and the slow cooking possess started for a big bowl of spicy meat Chili. I start mine with beef stew meat that I course chop. Good chili meat should contain a bit of fat not being to lean. In Texas Chili is always made from beef and if you add beans or other foreign ingredients like rice to the pot it can’t be called Chili.

Just for the record, you can’t make ‘real’ Chili using kangaroo, crocodile tail, Emu, chicken, turkey, mutton, lamb or other weird meat! For those of you that live where Iguana are commonly eaten, NO you can’t put Iguana in your Chili pot! These meats all have their place and their place is not in your Chili pot!
Some have tried to pass off goat meat for Chili and barely escaped town without being tared and feathered.
Consider yourself lucky if you escape with your life if your try to pass any meat dish this is not 100 percent pure beef as Chili meat.

Chili is served with a side order of cornbread or saltine crackers or soft flour tortillas. {Google making homemade tortillas, it’s simple fast and easy.} You may also ask for additional hot sauce but for your own safety taste your Chili before asking for more Hot Pepper’s or hot pepper sauce. *Note: Some have told me that they serve chili with a side order of quality toasted Garlic bread. Some people I know even add grated long horn sharp cheddar cheese at the table.

Warning: Never, Never ask for ketchup! Some chili cooks have been known to ban customers who ordered ketchup, sometimes refusing them service as well. Chili cooks are a serious bunch that take great pride in their ‘secret’ chili recipes.

This is a good starter recipe and should be adapted and modified to the taste you and your family like.
If your ingredients are not fresh they don’t belong in your Chili pot.

2 tablespoons melted lard or oil of your choice
5 cloves garlic, minced {If you can’t mince garlic, beat the hell out of it with the flat side of a big knife or meat cleaver like I do}
2 onions, diced, course diced is better than a finely diced onion {strong flavored spicy yellow onions are best}
1 1/2 – 2 pound(s) course ground or chopped beef
1/4 – 1/2 teaspoon salt {a little salt goes a long way in a chili pot, error on to little salt. You can always add salt at the table if need.}
1 teaspoon freshly ground black pepper
2 tablespoons pure mild red chili powder or chili pepper
1 tablespoon hot red chili powder or chili pepper
4 Roma tomatoes; blanched, peeled and diced
1/2 cup tomato paste {tomato sauce will not work}
1/2 cup beef stock
1 cup dark beer {or what ever kind your drinking while cooking your Chili}
2 tablespoons cider vinegar
3/4 teaspoon ground cumin
2 teaspoons minced Mexican oregano {I guess Italian will do, I never go near that stuff myself}
* Add as many or as few course chopped, Hot Red Peppers as you like to to get the hotness and flavor you are looking for.

To prepare the chili, heat the lard or oil in a large saucepan {A cast iron 3 or 4 quart pot with lid is best.} Add garlic and onions, sauté [fancy word meaning to cook slowly] over medium high heat for 5 minutes. Add the beef and sauté for 8 – 10 minutes longer, stirring frequently, until all the beef is browned. Drain off excess fat.

Season with salt and pepper, stir in the chili peppers and chili powder, cook for 2 or 3 minutes more. Add tomatoes, tomato paste, beef stock, beer, vinegar, cumin and stir well to combine. { If you have anything ingredients left over throw them in the pot as well.}

If you must have beans, serve them a bowl of pinto beans on the side. You have a great deal invested in your Chili pot, don’t screw it up now by adding something weird like rice or beans to your chili pot. Serve beans like kidney or red beans on the side, and then only in the event you can’t find pinto beans locally.

Bring to a simmer, turn down the heat, and cook very slowly, covered, for 45 minutes to 1 hour {add more beer as needed}. Uncover cook 15 minutes or more until it is nice and thick. Chili should be thick like a good beef stew not watery like cucumber soup!

I should add this note, some chili cooks may simmer their chili pot up to 10 or 12 hours adding a little beer or beef stock as need. You decide what process is best for you and your family.

** Warning: Never Try To Make Chili in one of those crock pot things!

Why is common sense so uncommon?
Don’t be shy. Leave me your Comment(s)

3 responses to “Texas Style Chilli – Kangaroo and Crocodile Tails

  1. Guess I need to leave the beans out! Learn something new all the time.


  2. Chili is one of my favorite winter comfort foods and your recipe sounds a lot like one of mine – although I usually press my garlic rather than whack or mince it. I also like to accompany it with some freshly made garlic bread. If you think I have a garlic fixation – it is because I saw too many vampire movies as a kid.


    • Re: juwannadoright Grin… I became single late in life. Before that my only experience in cooking were restricted to burning a few slices of toast or frying fish on the creek bank. I do like onions and garlic. But, I have never learned the art of chopping, So, whacking garlic cloves is a big step up for me. Maybe I should invest in a garlic press.
      Thanks for finding time to visit my little blog..


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